Effect of Adding Cilembu Sweet Potato Purée and Date Palm Extract on the Physicochemical and Sensory Characteristics of Yogurt

Abstrak

This study aimed to evaluate the effects of starter concentration and the proportions of Cilembu sweet potato puree and date juice on the physicochemical and organoleptic characteristics of yogurt. Three formulations were tested: F1 (3% starter, 50 mL Cilembu sweet potato puree, and 50 mL date juice), F2 (5% starter, 60 mL puree, and 40 mL date juice), and F3 (7% starter, 70 mL puree, and 30 mL date juice). The parameters assessed included pH, total soluble solids, titratable acidity, and sensory characteristics. The results showed pH values ranging from 4.30 to 4.67, total soluble solids from 5.83 to 6.97 °Brix, titratable acidity from 26.89% to 53.48%, and taste scores from 3.41 to 4.26. Analysis of variance (ANOVA) revealed significant differences among formulations in the physicochemical parameters (p < 0.05). Duncan’s multiple range test indicated that F1 exhibited more favorable pH and sensory acceptance, whereas F3 had the highest total soluble solids. The Kruskal–Wallis test also revealed significant differences in taste, color, and aroma (p < 0.05). Overall, the formulation with a lower starter concentration and a higher proportion of date juice showed potential for producing yogurt with a more favorable balance between sweetness and acidity, resulting in greater panelist preference. These findings highlight the potential of Cilembu sweet potato puree and date juice as locally sourced ingredients for yogurt development.